Dijon mustard, pepper, medium zucchini, extra firm tofu, grape tomatoes and 5 more Pad Thai with Zoodles - Low Carb, Vegan and Paleo! We modified it a little, but generally, the ingredients and the steps were the same. When I saw the photo, I thought it was for daikon radish cake...yum! Is there any moisture dripping back onto the tofu? Set aside (but keep it warm). BUT my family still enjoyed the tofu! It was nice that you got a big platter of them made for you! Can I use tapioca flour to coat? Eat it ASAP.I hope ur carrot, spring onions and everything is not wet.This recipe is almost as per the recipe in the book, except that I rounded up some ingredients, the vegetables.Is the tofu after steaming whole piece solid or is there any water?Are u using a pot or work to steam? And how do you make the homemade fish paste? Depends.. some dough is 20mins speed 4, some only 15 mins speed 4. Wash under cold water and squeeze water out very well. The 2nd time I use is Tofu Fish. Can I omit the ham? Feeling like eating it now... JasMine,What you see is what I got. I will try your recipe BUT with chicken paste instead of fish paste & get back to you soon for the feedback. Dear Wendy,The tofu was very very well received on my second attempt! Break the tofu … I have even made it a couple of times... but so long ago..hmm.. maybe it is time to revisit it again! ChopstickChronicles.com. Add onion and cook until transparent (approximately 3 minutes). Fried Seafood Tofu (Mashed) Recipe Back in Malaysia , the food stall operators specialising in general Chinese cuisine (in Malaysia, they are known as "tai chow") often recommend their customers to try their Signature Tofu or commonly known as "Zhao Pai Tofu". If you don't have potato starch, what about tapioca starch? hi Wendy, My mixture also never set and watery. the tofu tasted nice but the shape were very ugly since the mixture wasnt set. I remember my mom making this a long long time ago and they were good. The fried ones, outside is crispy, inside is soft. Anonymous,It's 390gm. Steam on medium heat for 10 minutes (mine was done in 8 mins, you have to check it yourself. Wendy, I made this the other day following all the ingredients (well, except I don't have ham) but after finished steaming for 10 minutes, I feel the texture is still wet. this looks delicious. Because your recipe already added 1 egg. delia,I hope you like thisNKOTB,Yeah, it islena,aiya, don't call me like that la.Tapioca then, cornstarch not crispy leh. my tofu texture was very soft inside even though i've fried it, is it suppose to be like that? I prepared everything up and put inside the fridge and when Im ready only take it out to steam. And they still have this dish in JB. Puree in food processor until smooth, then transfer to a large bowl and set aside. Recipe Courtesy of House FoodsThe addition of cauliflower and tofu to your traditional Thanksgiving mashed potatoes, fortifies this typically, not-so-healthy side dish with protein, vitamin C, and vitamin B-6. ?thanks for letting me know :), Hi Wendy,Can I use rice flour (instead of tapioca flour) to coat as I don't want to buy another type of flour. hope u'll be able solve my problem here T.T...tq very much!=D Regine, To Food With Love,thanks :)Regine,it's soft but firm, not fragile. Add salt and pepper to taste and remove from fire. 招牌豆腐 at some restaurants? and ur mixture looks so firm after steamed but mine was quite soft, and there's water condensed under the tofu after steamed.or maybe because of the sengkuang 0.o?? Nowadays I record my time in my recipes so that i can remember.Ahh.. one day I will do a post for Random Sunday about kneading bread, just sharing what I find out, no where near a master yet, hahaha. Mel,did you steam it immediately?Over steaming it can cause the tofu to release water, and tofu too. can i use store bought fish paste, like the one by wei-chuan, not sure if you are familiar with that brand. May Y,Oh yes, definitely not familiar with it. Do you make that as well? Icha-icha,Yes, you will only lose the crunch factor. Do u think it could be because I used three 160g of egg tofu such that it is too wet? Hello Wendy, do you have any suggestions as to what I can use to substitute the mackerel fish paste? Do you wrap the whole pan with plastic wrap? Drain and squeeze out the excess water. reconstitute hijiki by leaving them in a bowl of water for about 20 minutes. Debby,If you use more fish paste, it might turn out firmer and won't be tender like tofu.But u can just add any amount that you prefer. Err... remember that I dislike tofu??? IRENE,Chicken PASTE will be a good substitute. I remember many different apetizers that I used to get in restaurants and don't see them anymore. The tofu steak itself has become a staple in our house. My First Random Sunday - Blogger CNY Potluck today! Bring a large pot of water to a boil, add salt. Why huh? 3 pieces Japanese egg tofu. In a mortar and pestle, grind the sesame seeds. Many steps but this tofu is really ichiban! Some recipes only need 10 mins speed 4(oat bread). Icha,I just put it direct to steam with only the wok lid, no extra covering.The recipe link to the fish paste is in the recipe. Not only will it be healthier, but the flavor will be more complex. hey masterchef, i want to ask you if i use cornflour/tapioca flour to deep fry instead of potato flour, any difference in terms of crispiness? Will give it a try. Gise,Steam until it sets.Sometimes some steamer's lid is too near the food, this also slows down the cooking process, especially if the plate is big. Sharon,Weird right, dishes can go extinct, LOLCheah,Ipoh don't have? … This looks so good! I have ordered this for my Quay Lo to taste and he loved it. I'm too lazy to prepare fried tofu at home, so eat outside :). Kat,If you used a bowl, you will definitely need to steam this longer. 125 gm fish paste. All rights reserved. Kat. It indicates the different vegetables and other fillers that can be added to the shiraae (mashed tofu salad). This dish goes well with Thai chilli sauce....yum... Cass,I hope u like thisMarina,Oh yes, veryGert,sure can. Oh, I know this dish. Must show my mum this recipes ask her to try ur recipes! This signature tofu still serving in restaurant here. But you can try greasing the paper first, let me know if it works. Mention. I have been too long did not cook this. If the lid is highly domed, then there is less risk of dripping water.